Tomato, Basil & Aubergine Spaghettini

Name: Tomato, Basil & Aubergine Spaghettini
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 large aubergine, cubed; 1 kg/2 lb 4 oz ripe tomatoes, halved; 2 tbsp olive oil or 30 g/1 oz unsalted butter; 250 ml/9 fl oz/1 cup sunflower oil; 1 handful of parsley sprigs, including the stalks; 2 tbsp olive oil or 30 g/1 oz unsalted butter; 1 large onion, quartered; 1 handful of basil sprigs; 1 large celery stick, quartered; 1 large carrot, quartered; 3 tbsp freshly grated Parmesan cheese, plus extra shavings, to serve; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 450 g/1 lb spaghettini

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Of the many amazing pasta sauces that Beppino and Andreina would prepare for us at La Tambura, this is one of the most memorable and delicious. It is a really treasured recipe, and one that I have made many times over the years.

Ingredients

1 large aubergine, cubed
1 kg/2 lb 4 oz

Europe
Italy
Pasta
Vegetarian

Method

Put the aubergine in a colander and sprinkle with salt. Cover with a plate and weight it down. Put the colander over a bowl and leave to stand for 1 hour to drain out the bitter juices.

Meanwhile, put the tomatoes, vegetables and the herbs in a saucepan over a low heat, cover and simmer very gently in their own juices until pulpy, about 30 minutes. Leave to cool, then push the mixture t